Coconut Banana Loaf
Coconut flour makes this gluten-free Coconut Banana Loaf super coconutty - and gluten-free. A combo of roasted sweet potato and bananas is all you need to sweeten this hearty snack.
Ingredients
- 1 small roasted sweet potato purple/Japanese potato, insides removed after cooking
- 1 small ripe banana
- 3 large eggs
- ⅓ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup optional
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup bittersweet chocolate chips or chopped chocolate
- ½ cup flaked almonds
Instructions
- Heat oven to 350℉ and grease a standard-size loaf pan with coconut oil then line with a parchment paper sling.
- In a large bowl, mash the sweet potato and banana together. Add eggs, almond butter, vanilla, and maple syrup and whisk and stir to combine well. Stir in the coconut flour, baking powder, spices, and salt. Add the chocolate (or reserve to sprinkle on top, as I’ve also done).
- Pour batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the chopped chocolate, if you didn’t stir it in, and almonds over the top evenly. Place in the oven and bake for about 40-45 minutes until a tester inserted in the middle comes out clean. Remove, let cool on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
- Store the loaf, sliced, in a container in the fridge for up to a week.
Nutrition
Calories: 180kcalCarbohydrates: 19gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 58mgSodium: 139mgPotassium: 250mgFiber: 4gSugar: 8gVitamin A: 3293IUVitamin C: 2mgCalcium: 98mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!